I have a great fondness for savoury cakes - in the summer they make a good addition to a meal based on salad, and in the winter they are great with vegetable soups and even hearty meat stews, if you are careful about using complimenting flavours. This delicious Carrot and Feta Loaf, from this Hugh Fearnley-Whittingstall recipe (last recipe of the three), fed me for four days, without any need to cook extra carbohydrates for my evening meals. It was good with both a potato and leek soup and a vegetable chilli, amongst other things. Hugh suggests that savoury cakes make good pre-dinner nibbles with the first glass of wine, and these recipes can also be cooked in muffin tins, making them suitable for lunch boxes.
I followed the recipe exactly, although the loaf need another 10 minutes on the baking time, before I was satisfied that it was completely cooked through (I was using a colour-changing probe to test). The only thing I would do differently, in the future, would be to bake it in a smaller tin, to get a better loaf shape. The recipe specified a 1.5litre loaf tin, but I think a standard 900ml (2lb) tin would have been better, or the 20cm tin mentioned at the top of the recipe. As you can see from my photos, I got a very shallow loaf from my baking tin, which was 30cm long and 10cm wide.
The cumin in the loaf came through quite strongly, but blended well with the dill and cheese to give a well-balanced flavour overall - both the onions and the carrots were there as background, rather than principle, flavours. The loaf was quite close textured but didn't seem too stodgy; this is definitely something to repeat.